Instructions: A kugel is a savory or sweet casserole, usually of noodles but sometimes with potatoes or rice. Kugels bake faster in shallow dishes than in deep ones. Keep this in mind if you want your kugel to be done quickly, but dont over-bake it or it wont remain moist.

To get ahead, bake the kugel, then cover and refrigerate it. Reheat it in its covered casserole at 350 degrees for 20 to 30 minutes or until its hot. If youre really in a hurry, microwave it instead.

Another way to speed up the baking and reheating is to substitute individual large ramekins (1 1/4 to 1 1/2 cups) for the casserole, and serve individual kugels. Instead of asparagus, you can use small broccoli florets or zucchini sticks.

Boil asparagus, uncovered, in large pot of boiling salted water 3 minutes or until just tender. Remove asparagus with slotted spoon (reserve water), rinse with cold water and drain. Add noodles to boiling water and boil, uncovered, over high heat 5 minutes, or until nearly tender but a little firmer than usual.

Drain, rinse with cold water and drain well. Transfer to large bowl.

Preheat oven to 350 degrees. Oil a 3 1/2- to 4-quart baking dish or two 2-quart baking dishes.

In large skillet, heat oil and 3 to 4 tablespoons butter. Add onions and salt and pepper to taste and saute over medium heat, stirring often, 15 minutes or until very tender and golden brown. If onions brown too rapidly, reduce heat, add 1 or 2 tablespoons water to prevent burning, cover and continue cooking onions until tender. Remove from heat. Add asparagus and season mixture to taste with salt and pepper.

Add vegetable mixture to noodles and mix lightly. Add cottage cheese, sour cream and yogurt and mix well. Taste and season mixture generously. Add eggs and mix well. Transfer kugel mixture to prepared dish. Dot with remaining butter.

Sprinkle lightly with paprika.

Bake kugel, uncovered, 45 to 55 minutes or until set and lightly browned.

Serve hot or warm from baking dish.

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